Profile

Croatian-born Slavko Dunic opened Campanile in 1999, providing the Northern Italian dishes he’s loved since childhood to the business regulars of Murray Hill. Quiet groups of local workers in politics and finance overlook Campanile’s industrial blue carpet and the plain eighties-style pink and brown booths and focus on the hearty menu. Dozens of Manila clams come steamed in a delicate white broth speckled with flecks of garlic, while “little ears” of al dente orecchiette pasta piled with sautéed broccoli rabe get an upgrade from chunks of sturdy homemade Italian sausage. A mild sauce of lightly sautéed tomatoes, herb-infused mushrooms, and caramelized onions complement ultra tender chicken cutlets in the house scallopine. For guests who aren’t ready to check out from work, a long oak bar provides fast service and a flatscreen TV broadcasting CNN. — Laurel Fantauzzo

Chicken scalopine, $23; orrechietta with sausage and broccoli rabe, $18.95; zuppa di Manila clams, $11